I did a search on this, but did not find the answer to my ?, so please bear with me if it has been previously covered. For New Years Eve, I cooked honey ginger shrimp, from a recipe I have used several times with great success. This time, however, the shrimp were virtually impossible to peel, and it was a real pain, even though the payoff was yummy, lol. Any ideas as to why this happened? I bake the shrimp in the oven for about 1/2 hour in the marinade and then drain them and broil them for a few minutes at the end - the only thing that I may have done differently than previous times was bake them a few mins less than other times, as I was in a hurry. I bought the same brand of shrimp as usual too - maybe just a different batch? I truly do not want to have this happen again, as it was not nearly the dish it usually is, and very disappointing.